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When it comes to comfort food, few dishes evoke the same sense of nostalgia and satisfaction as macaroni and cheese. However, if you’re looking to elevate this classic recipe with a spicy twist, the Hatch Chili Mac 'n' Cheese Bake is your answer. This dish combines the creamy, cheesy goodness we all love with the vibrant heat of Hatch chiles, creating a tantalizing flavor profile that is both rich and comforting. Perfect for family gatherings, potlucks, or cozy nights in, this casserole is sure to become a favorite at your dinner table.

Hatch Chili Mac 'n' Cheese Bake

Elevate your comfort food game with this Hatch Chili Mac 'n' Cheese Bake, where classic macaroni and cheese meets the smoky heat of Hatch chiles. This creamy, cheesy casserole is perfect for family meals, potlucks, or cozy nights at home. Made with elbow macaroni, rich cheese, aromatic spices, and a crunchy breadcrumb topping, this dish offers a delightful twist on a beloved favorite. Discover the vibrant flavors and enjoy a satisfying meal that everyone will love.
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Ingredients
  

8 oz elbow macaroni

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 cups Hatch green chiles, roasted and chopped (fresh or canned)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cups sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

2 cups whole milk

2 tablespoons all-purpose flour

1/2 cup breadcrumbs (panko or regular)

Fresh cilantro or parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Cook the Pasta: In a large pot of boiling salted water, cook the elbow macaroni as per the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside.

      Prepare the Sauce Base: In a spacious skillet over medium heat, melt the unsalted butter with the olive oil. Add the diced onion and sauté it until it's soft and translucent, roughly 5 minutes. Then, add the minced garlic, stirring for another minute until it's fragrant.

        Add the Green Chiles: To the onion and garlic mixture, stir in the chopped Hatch green chiles, smoked paprika, ground cumin, salt, and black pepper. Allow it to cook for 2-3 minutes, ensuring all ingredients are well mixed and heated through.

          Make the Cheese Sauce: Sprinkle the all-purpose flour over the mixture in the skillet. Stir it well for 1-2 minutes to form a roux. Gradually whisk in the whole milk, stirring continuously until the sauce thickens and starts to bubble, about 5-7 minutes.

            Incorporate the Cheeses: Remove the skillet from heat. Mix in the sharp cheddar cheese and Monterey Jack cheese, stirring until completely melted and the sauce is smooth.

              Combine Pasta and Sauce: In a large mixing bowl, combine the drained macaroni with the rich cheese sauce. Toss gently until the pasta is evenly coated with the sauce.

                Transfer to Baking Dish: Pour the creamy mac and cheese mixture into a greased 9x13-inch baking dish, spreading it out so it's evenly distributed.

                  Add Topping: In a small bowl, combine the breadcrumbs with a tablespoon of melted butter (this will help them crisp nicely). Sprinkle this mixture evenly over the top of your mac and cheese.

                    Bake: Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and crispy.

                      Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. Just before serving, garnish with freshly chopped cilantro or parsley for a burst of color and freshness.

                        Enjoy your deliciously bold and comforting Hatch Chili Mac 'n' Cheese Bake!

                          Prep Time: 15 mins | Total Time: 50 mins | Servings: 6-8